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Sauerkraut Marinated Pork Kabobs

‹ Sauerkraut and Chicken Stir Fry up Super-Sized Kraut-Stuffed Chops ›
Sauerkraut Marinated Pork Kabobs Sauerkraut Marinated Pork Kabobs
Serves: 
8 servings (2 ounces each)
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What You Need: 
  • 1/2 cup sauerkraut juice (reserve sauerkraut)
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce
  • 2 teaspoons Worcestershire sauce
  • 2 small onions, thinly sliced
  • 2 whole cloves garlic, crushed
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon dry mustard
  • 1-1/2 pounds pork butt or pork shoulder, cubed

 

Combine sauerkraut juice, oil, vinegar, soy sauce, Worcestershire sauce, onions, garlic, pepper and mustard in a bowl; add pork cubes to marinade and turn to coat thoroughly. Cover and marinate 6 hours in refrigerator. Remove meat from marinade, thread on skewers and grill on high heat for one minute. Reduce heat to medium and cook 10 to 12 minutes, turning once. Heat reserved sauerkraut.

Stats: 

Calories 170; protein 15g; carbohydrate 1g; fat 11g; cholesterol 50mg; sodium 170mg

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Pork Loin With Sauerkraut And Beets

‹ Huevos Rancheros up Sauerkraut and Chicken Stir Fry ›
Pork Loin With Sauerkraut And Beets Pork Loin With Sauerkraut And Beets
Serves: 
6
Image: 
What You Need: 
  • 2 pound center cut boneless pork loin
  • Dry Rub
  • 1 can (15 ounces) whole beets, drained with juice reserved
  • 1/2 cup dry white wine (or water)
  • 2 cups drained sauerkraut

Dry Rub: Mix together 1 tablespoon each coarse salt, dry mustard and freshly ground pepper.

Preheat oven to 350 degrees. Press Dry Rub onto surface of meat; roast in roasting pan for 40 minutes or until juices run clear (to 150 degrees F). Transfer meat to a large platter and allow to rest 15 minutes before slicing.

Stats: 

Calories 290; total fat 11g; saturated fat 4g; cholesterol 90 mg; sodium 1380mg;
total carbohydrate 7g (dietary fiber 3g, sugars 3g); protein 34g

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